I decided to play around with a recipe for an oldie but goodie cookie I posted about a year ago. These cookies never last very long in our house. And I am hoping the 200+ Pinners have enjoyed these blueberry delights as much as we have!
Because the original recipe uses all brown sugar and rolled oats, they are super moist especially with the added moisture from the blueberries. I found these cookies would become softer throughout the day and definitely over night (if there were any left over). So I decided to tweak things a bit to see if they would hold up when time lapsed.
One stick unsalted butter, softened
1/4 cup canola oil
1 1/2 cups light brown sugar, packed
1/2 cup sugar
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 cups rolled oats
1 1/2 cups quick cooking steel cut oats
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups fresh blueberries
Preheat oven to 350 F.
Beat butter, oil, and both sugars until creamy. Beat in eggs and vanilla.
In another bowl, combine flour, both oats, baking soda, and salt. Pour dry mixture into the wet ingredients a little at a time and mix until fully combined. Finally, add the blueberries and gently fold in. Place rounded spoonfuls on an ungreased baking sheet and bake for 12-14 minutes, until golden brown around the edges but still soft in the middle.
This makes about 3 dozen cookies.
Hope you love this new version as much as she did!